My wife makes me these awesome cookies every Christmas, yum!
Mrs. Dean’s Ginger-Toffee Cookies
Yummy, chewy, very spicy cookies with a festive crinkled appearance. Great for the holidays.
3 cups flour
2 ½ tsp ginger
2 tsp baking soda
3 tsp cinnamon
1 tsp ground cloves
½ tsp salt
2 sticks butter
1 cup packed light brown sugar
½ cup packed dark brown sugar
1/3 cup mild molasses
1 large egg
1 ½ teaspoon real vanilla extract
1 8 oz package toffee chips
organic cane sugar, or other coarse-grain white sugar
Oven 350 degrees
Sift together all dry ingredients in a large bowl: flour, ginger, baking soda, cinnamon, cloves, salt. Set aside.
Cream softened butter, brown sugar, molasses, vanilla, gently fold in egg.
Add creamed butter sugar mixture to dry ingredients, mix thoroughly. Pour in toffee chips and mix well.
Chill dough for fifteen minutes while oven preheats.
Form dough into balls, approximately 1 tablespoon. Roll balls in the coarse white sugar until well coated. Place on ungreased cookie sheets, and bake 11 minutes.
Cool on cookie sheets for two minutes, remove to wire rack and cool completely. Makes about 6 dozen cookies.
Tips: Between batches, rinse cookie sheets with water and dry so sheets are completely cool before using for next batch. Place dough in refrigerator between batches to keep cookies from spreading too much during baking. I like using European-style butter because I find it’s creamier and smoother, but don’t over-soften so creamed butter and sugar is crumbly.
— Debra Jean